Jellyfish Head Mixed with Cabbage
1.
Prepare materials;
2.
This is a jellyfish head, the best one is used;
3.
Soak in clean water, the best jellyfish head is not very salty;
4.
Taste the saltiness of the soaked jellyfish head, rinse it off if it tastes right, and drain the water;
5.
Put garlic in a garlic mortar and put a little salt;
6.
Mashed into garlic
7.
Put the minced garlic in a small bowl and pour three tablespoons of soy sauce;
8.
Pour in 1.5 tablespoons of rice vinegar;
9.
Put in a small spoonful of sugar;
10.
Add a spoonful of sesame oil; stir the garlic paste evenly and set aside;
11.
Rinse the cabbage core under running water;
12.
Drain the water and cut into filaments longitudinally;
13.
Put the cabbage into a big bowl;
14.
Put the processed jellyfish head on the cabbage, add a little carrot shreds to adjust the color;
15.
Garlic juice, jellyfish head and cabbage can be served at this time; while garlic is poured into cabbage, mix well and start.
Tips:
The garlic sauce must not be put in early, the cabbage will kill a lot of water if it is put early; the jellyfish head must not be soaked until there is no salty taste, and it will be tasteless if it is mixed into the vegetable.
